A spontaneous weeknight dish that was super satisfying and comforting. We wanted spaghetti but were at a loss for what kind of sauce to use. But thanks to the versatility of nuts, voila a delicious creamy sauce with a little herby kick! And everyone knows about the powers of quinoa. I always opt for quinoa noodles if I have the chance, for all the added nutritional benefits. The ingredient list is a little long, but most was all stuff I had lying around in my cupboards and which every vegetarian probably has on hand.

Vegan Dilled Spaghetti Alfredo (makes about 4 servings)

For the sauce (makes about 3 cups):

1/4 cup raw walnuts

1/4 cup raw cashews

1/4 cup dill

2 garlic cloves

3/4 cup almond milk

1 tbsp tahini

3 tsp dijon mustard

2 tsp tamari soy sauce

2 tbsp vegan butter

1 tbsp lemon juice

3 tbsp nutritional yeast

salt, black pepper, paprika, and a pinch of nutmeg

Process everything up until creamy.

For the pasta, you’ll need:

4 oz of quinoa spaghetti

1 yellow onion, thinly sliced

1 green pepper, thinly sliced

tempeh crumbles (I know I use these in like every recipe but they’re so good!)

2 plum tomatoes, deseeded and diced

1/4 cup of daiya mozzarella cheese

olive oil

a splash of white wine (for deglazing)

Start by cooking the onions in some olive oil over medium heat until they start to get soft and translucent. Add the green pepper and cook another 5 minutes. Add a splash of wine to deglaze and let it cook uncovered another 2 minutes. Add the onions and peppers to the tempeh crumbles and cook another minute. Toss all the remaining ingredients together with the spaghetti and about 1/2 of the sauce (more if you like it saucier!) Warm over low heat until the cheese melts. Sprinkle some sauce on top and serve!